Brined hake with tangy pineapple and coconut salsa
October 4, 2018
A nice change to the usual meat braai, fish is often overlooked as a braai option but it can make a nice refreshing change especially when served with a fresh tangy salsa
- Prep: 1 hr
- Cook: 23 mins
- Yields: Serves: 6 to 8
For the tangy pineapple and coconut salsa:
1 ripe pineapple, peeled and roughly cut into chunks
50g fresh coconut chunks, thinly sliced
1Cut the hake into portions.
2Dissolve the salt in the water, then submerge the fish in the brine for 45 minutes to 1 hour.
3In a large mixing bowl, combine the curry paste, olive oil and lemon juice. Remove the hake from the brine and pat dry using kitchen paper, then coat in the curry paste mixture.
4Place the hake on a braai grid over medium coals and cook for 8–10 minutes, then turn and cook the other side until the flesh is firm yet perfectly cooked. Serve with the tangy pineapple-and-coconut salsa and lemon wedges.
To make the the salsa
1Mix all the ingredients and allow to stand for at least 15 minutes.
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